Some like their boiled eggs with firm, pale yellow yolk. Others like it runny. Me? I like the inside to be mostly firm with a bit of softness in the very center and bright with color. When eggs are boiled too long, the yolks are chalky in texture; but boiled too little you run the risk of mushy whites and yolk leaking where you may not want it, like over a bed of lettuce.
This method boils them just right. Use these boiled eggs for a protein boost in salad, deviled eggs, egg salad, pickling and more!
In a medium saucepan, boil enough water to cover the eggs (about 4 inches high on the saucepan).
Carefully add the eggs (I like to use tongs to gently lower them into the water), turn the heat down to medium-low, and cook for 7 minutes. The water should calm when you add the eggs then in a few minutes return to a gentle boil. It’s okay if the eggs bounce around a bit towards the end–they shouldn’t crack.
Retrieve the eggs, and let them sit until cool. To store, remove the shell and place in an airtight container in the refrigerator.
You may be thinking that I’m breaking many conventional rules here. Believe me, I’ve learned the traditional method in culinary school and have to practice it in the kitchen, too: start cooking them with cool water, bring them to a boil, take them off the heat, let them sit, then finally place in ice bath–oof, that’s a lot.
But what I’ve found is that my method produces the same quality of boiled egg and is MUCH quicker and easier. Why do all of those steps if this method is just as good? Give it a try, and let me know how it worked for you!